EGGPLANT PASTA with Italian prosciutto and ricotta salata

Eggplant pasta with prosciutto dices is a quick and tasty Italian recipe. I love serve this sauce along with any kind of short pasta, but the shape I prefer is Garganelli: an Emilian kind of maccheroni very traditional in Bologna, my birth city. Deep fried eggplants give a characteristic flavor, but if you prefer an healthier choice you can bake them, considering that the taste will be good but not the same. I like complete this eggplant pasta with Ricotta Salata cheese, but Pecorino is perfect as well!

11.5 oz (320 g) garganelli

1 (450 g) big eggplant

2 cloves of garlic

1/2 lb (230 g) Italian prosciutto diced

1/2 (200 g) red onion

2 cups + 3 tbsp extra-virgin olive oil

2 tbsp double concentrated tomatoes paste

8 sweet basil leaves

4 tbsp ricotta salata cheese

1 chili pepper

4.5 tbsp cooking salt

to taste table salt

FIRST STEPS

Reduce the eggplant into ½ inch dices and cut prosciutto same size of eggplant dices. Slice the onion finely, then cut the finger chili pepper. If fresh chili pepper is not available, use dried or powered hot pepper. Finally, peel and crush the cloves of garlic.

SAUTEED GARLIC AND ONION

Pour 2 tbsp of olive oil into a pan big enough to contain pasta once cooked. Place the pan over medium/low heat. When the oil is hot but not smoky, saute the chili pepper a couple of minutes, then add garlic and onion. Saute until vegetables are smooth and translucent, stirring occasionally.

DEEP FRIED EGGPLANTS

Place a pot with 2 cups of olive oil over medium heat. When the oil reach 360­° F, deep fry the eggplant dices, a few tbsp at time, until golden brown, then raise wih a perforated lattle and let them dry over a plate lined with paper towels.

ITALIAN PROSCIUTTO SAUCE

When onion and garlic are smooth and translucent, add prosciutto and basil leaves into the pan and saute five minutes. Now, add tomato paste as well and saute 5 minutes more. Add salt only if needed considering the salty taste of prosciutto.

CHOOSING PASTA

For this sauce, short pasta is the best choice. I love prepare prosciutto and eggplant pasta with penne, rigatoni or tortiglioni, but garganelli is a must to try.

PROSCIUTTO AND EGGPLANT PASTA

Fill up a pot with 6 qt of water and 4.5 tbsp of cooking salt. When the water is boiling, cook the pasta and raise “al dente”. Toss pasta into the pan along with fried eggplants and prosciutto sauce. Complete with grated ricotta salata cheese. Serve immediately.

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Eggplant pasta with prosciutto dices is a quick and tasty Italian recipe. I love serve this sauce along with any kind of short pasta, but the shape I prefer is Garganelli: an Emilian kind of maccheroni very traditional in Bologna, my birth city. Deep fried eggplants give a characteristic flavor, but if you prefer an healthier choice you can bake them, considering that the taste will be good but not the same. I like complete this eggplant pasta with Ricotta Salata cheese, but Pecorino is perfect as well!

Author: Filippo Trapella - philosokitchen.com

Recipe type: pasta

Cuisine: Italian

Serves: 4

Ingredients

5 oz (320 g) garganelli

1 (450 g) big eggplant

2 cloves of garlic

1/2 lb (230 g) Italian prosciutto diced

1/2 (200 g) red onion

2 cups + 3 tbsp extra-virgin olive oil

2 tbsp double concentrated tomatoes paste

8 sweet basil leaves

4 tbsp ricotta salata cheese

1 chili pepper

4.5 tbsp cooking salt

to taste table salt

Instructions

FIRST STEPSReduce the eggplant into ½ inch dices and cut prosciutto same size of eggplant dices. Slice the onion finely, then cut the finger chili pepper. If fresh chili pepper is not available, use dried or powered hot pepper. Finally, peel and crush the cloves of garlic.

SAUTEED GARLIC AND ONIONPour 2 tbsp of olive oil into a pan big enough to contain pasta once cooked. Place the pan over medium/low heat. When the oil is hot but not smoky, saute the chili pepper a couple of minutes, then add garlic and onion. Saute until vegetables are smooth and translucent, stirring occasionally.

DEEP FRIED EGGPLANTSPlace a pot with 2 cups of olive oil over medium heat. When the oil reach 360­° F, deep fry the eggplant dices, a few tbsp at time, until golden brown, then raise wih a perforated lattle and let them dry over a plate lined with paper towels.

ITALIAN PROSCIUTTO SAUCEWhen onion and garlic are smooth and translucent, add prosciutto and basil leaves into the pan and saute five minutes. Now, add tomato paste as well and saute 5 minutes more. Add salt only if needed considering the salty taste of prosciutto.

CHOOSING PASTAFor this sauce, short pasta is the best choice. I love prepare prosciutto and eggplant pasta with penne, rigatoni or tortiglioni, but garganelli is a must to try.

PROSCIUTTO AND EGGPLANT PASTAFill up a pot with 6 qt of water and 4.5 tbsp of cooking salt. When the water is boiling, cook the pasta and raise “al dente”. Toss pasta into the pan along with fried eggplants and prosciutto sauce. Complete with grated ricotta salata cheese. Serve immediately.